PREPARATION

1. In a mixing bowl, add 45 grams gram flour, 2 tablespoons coriander powder, 1 tablespoon red chili, 1 tablespoon fennel powder, 1/2 teaspoon turmeric, 1 tablespoon dry mango powder, 1 1/2 teaspoons salt. and mix it well.

2. Now, add 1 tablespoon oil and mix it well.

3. Then, Take 580 grams eggplant and slit each eggplant into 4 parts.

4. Stuff the eggplant with the prepared spice powder mixture evenly. Keep aside.

5. Now, in a mixing bowl, add 450 grams potatoes, prepared spice powder mixture and mix it well to combine.

6. Then, Heat 30 milliliters oil in a heavy skillet. 

7. Add, 1 1/2 tablespoons ginger, 1 tablespoon green chili, 1 teaspoon carom seeds, 1/4 teaspoon asafoetida and saute 1- 2 minutes.

8. Add stuffed eggplant and saute for a minute.

9. Then, add potatoes and saute till they change color and get lightly browned from the edges.

10. Cover it with lid and cook for 10 - 15 minutes.

11. Add, 1 teaspoon garam masala, 2 tablespoons coriander and mix it well.

12. Garnish with coriander.

13. Serve.